Shepherd's Pie

"When I was 18, I left my home in Los Angeles to study medieval literature at St. Andrews University in Scotland," writes Scott Kleinman of Los Angeles, California. "Since the university didn't feed us on the weekends, I was forced to feed myself. And over time, cooking evolved from a chore into an enjoyable interest. Today I'm back in Los Angeles as a professor of medieval English literature at Cal State Northridge. I miss Great Britain quite a bit, but I keep in touch by reading British papers and tuning in to the BBC via the Internet. And, of course, I still cook old favorites from my university days. "

Scott perfected this in Scotland. His secret to great flavor is freshly ground black pepper.

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Recent Review

Great! And made a lot of food. I served 5 people (the teenager had 3 servings; I had 2) and there are still 2 servings leftover. The 16 year-old specifically requested Shepherd's Pie and liked this very much. I used beef broth in lieu of water, I added a bunch of tomato paste and Worcestershire and increased garlic a bit. I also thew in some carrots. All-in-all a solid meal.